Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.6, 664.7
Issue:3 (25)
Download PDF510 Kbyte
Research and practice of definitions (calculating) the composition of multicomponent mixtures
Annotation
These results of the studies related to the definition capacitive method gluten content in baking wheat flour and associated components in the composition that is starch, and measurement of the moisture content in food products, concomitant parameter composition which is the bulk density and shape of moisture binding to the solid and the variable phase composition dairy fat in butter. Set the level of influence of related components of the composition and provides methods for taking them into account when organizing the rapid control of product composition. Gluten content is determined by the value of the dielectric constant «bound» water by transferring it to a free state at a temperature of 70 °C, and the admissibility of neglect of starch proved its value significantly lower binding energy compared to gluten. In the measurement of humidity parameters butter invited to make the correction in the control system, designed by the proposed formula, and for bulk materials must be forced to stabilize the value of the bulk density of the sample, and the capacitive humidity measurement method carried out at a temperature that allows translation of «bound» of moisture in the free state.
Keywords
Постоянный URL
Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Prospects for the use of secondary raw materials mill products in the technology of bakery products
- Selection of the flavor additives for sour cream product with extract of green tea
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Comparative analysis of methods for the determinationof gluten concentration in wheat flour
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Processing of non-traditional crops with unique characteristics in the North- West region of Russia
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots